Basil Mediterranean Restaurant

At first glance the menu appears heavy on the Greek side, but on closer inspection you will find many of the other Mediterranean cuisines represented: pastas, beef shish-kabob and chicken with saffron sauce to name a few.

“Our concept is Mediterranean includes Spanish, Moroccan and a mix of Italian, Greek and Persian. We want to educate people more about the Mediterranean [cuisine],” said Jorge Chavira, co-owner and co-partner of Basil Mediterranean Café at 6620 E. Reno in Midwest City.

Jorge Chavira, of Spanish descent, but raised in Mexico, decided to feature his native delights along with many of the others found along the Mediterranean coast. Both his parents were of Spanish heritage. His mom was a chef and owned a restaurant.

“I grew up cleaning tables and talking to people,” said Chavira.

It was a natural fit.

They have been serving their clientele for two years and look to expand in the metro area in time.

He runs the shop with the same three employees he started with, Isidro Hernandez, kitchen manager; Jose Hernandez, sous chef and Diana Hernandez who helps serve the food.

Healthy and fresh

The most popular menu items are the Gyros Platter and the Chicken Shish-Kabob, “but there is not an item on the menu that I don’t sell.”

“Everything here is cooked fresh and it is healthy and fresh,” Chavira continued. “Customers don’t have to spend much more here than they do at a fast food restaurant, but the food is much better and much healthier.”

Because everything is cooked fresh there is usually an eight to 10 minute wait, “but once customers taste the freshness they know it is worth it. I cannot have it ready when they order it because everything is fresh by order,” he said.

The restaurant has a good crowd most of the day, the exception being the lull between 3-5 p.m.

The catering aspect of the business is growing but Jorge doesn’t mind when large parties of 20 to 30 people come in to celebrate a birthday. He will put the necessary tables together and host them in the restaurant. His policy is First Come, First Served.

“Lately we have been celebrating lots of birthday parties,” he said.

How special

They employ a unique system for highlighting their specials. Specials are monthly and only are served on Fridays, Saturdays and Sundays. They featured Moroccan Chicken in June and Strawberry Vinaigrette Salad in July. August’s special will be Chicken on a white wine, lemon-garlic sauce served with cous cous.

Specials can be found on their website: basilmediterraneanrestaurant.com or you can check their Facebook page.

You can tell Jorge loves his job and the patrons who support his effort, but it is, after all, in his blood.

“The love I have for people, I love to serve people and I love when they leave and say, ‘hey it was great.’”